Hariyali Egg Curry
Hard-boiled eggs simmered in a vibrant, fragrant green gravy made from fresh cilantro, mint, and green chilies. This North Indian curry is a flavorful twist on the classic egg curry, perfect with roti or rice.
For 4 servings
Prepare Eggs and Hariyali Paste
- Take the hard-boiled and peeled eggs and make 2-3 shallow slits on them with a knife. This helps them absorb the gravy. Set aside.
- In a blender, combine the coriander leaves, mint leaves, green chilies, ginger, garlic, and curd.
- Blend into a smooth, thick paste. Add a tablespoon of water only if necessary to facilitate blending.
Sauté Aromatics and Spices
- Heat oil in a wide pan or kadai over medium heat. Once hot, add the cumin seeds and bay leaf. Allow the seeds to splutter for about 30 seconds.
- Add the finely chopped onions and sauté for 6-8 minutes, stirring occasionally, until they turn soft and golden brown.
- Reduce the heat to low. Add the turmeric powder, coriander powder, and cumin powder. Sauté for 1 minute until fragrant, ensuring the spices don't burn.
Cook the Green Gravy
- Add the prepared hariyali paste to the pan. Mix well and cook on medium-low heat for 7-8 minutes, stirring frequently.
- Continue cooking until the paste thickens and you see oil separating from the sides of the masala. This step is crucial for developing deep flavor.
- Pour in 1.5 cups of water and add salt. Stir everything together and bring the gravy to a gentle boil.
Simmer and Finish the Curry
- Gently slide the slit boiled eggs into the simmering gravy. Cover the pan and let it cook for 5 minutes on low heat, allowing the eggs to soak in the flavors.
- Uncover the pan. Sprinkle in the garam masala and crushed kasuri methi. If using, stir in the fresh cream now.
- Mix gently and simmer for another 2 minutes. Turn off the heat and let the curry rest for 5 minutes before serving.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most vibrant green color, use fresh herbs and avoid overcooking the green paste.
- 2Blanching the coriander and mint leaves in hot water for 30 seconds and then plunging them in ice water can help retain a bright green color.
- 3For extra flavor, you can lightly pan-fry the slit boiled eggs in 1 tsp of oil with a pinch of turmeric and red chili powder until they are pale golden before adding them to the gravy.
- 4Ensure the curd (yogurt) is not too sour, as it can affect the final taste of the curry.
- 5To make the gravy richer, you can add a paste of 8-10 soaked cashews when blending the green paste.
Adapt it for your goals.
Protein Swap
Replace eggs with paneer cubes (add in the last 5 minutes), chicken pieces (sauté with onions until cooked), or boiled chickpeas for a different take.
Creamier GravyCreamier Gravy
Add 2 tablespoons of cashew paste or melon seed paste along with the green paste for a richer, creamier, and milder gravy.
Vegan AdaptationVegan Adaptation
Substitute eggs with firm tofu or boiled potatoes. Use a plant-based yogurt (like coconut or soy) and replace the fresh cream with coconut cream or cashew cream.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
Rich in Antioxidants
The base of this curry is made from fresh coriander and mint, which are packed with antioxidants, vitamins A and C, that help fight free radicals and reduce inflammation.
Aids in Digestion
Ingredients like ginger, garlic, and cumin seeds are well-known for their digestive properties. They can help stimulate digestion, reduce bloating, and improve gut health.
Frequently asked questions
One serving of Hariyali Egg Curry contains approximately 340-380 calories, depending on the amount of oil and cream used. This makes it a moderately caloric dish suitable for a main course.
